Bavarian Potato Dumplings (Kartoffelknödel)
What's the big idea?
In certain parts of Germany, its is unthinkable to eat certain dishes with anything but dumplings! Although perhaps losing their popularity in some other countries, dumplings remain a firm
favourite in Germany, and many different types are made. In Bavaria, for example, nobody would dream of serving
Schweinsbraten
(Roast Pork) without these dumplings and some
Red Cabbage .
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 2 slices white bread, cut into 1cm cubes
- 1 teaspoon chopped fresh parsley
- 1¼kg potatoes, peeled and cubed
- salt
- 100g cornflour
- 2 egg yolks
- Pinch of ground nutmeg
- 3 tablespoons butter
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What To Do
 Melt 1 tablespoon butter in a frying pan and fry the bread cubes until golden brown.
Leave to drain and cool on kitchen paper. Sprinkle with chopped parsley.
Bring a pan of salted water to the boil and cook the potatoes until tender. Drain and allow to cool slightly.
Add the cornflour, egg yolks, remaining 2 tablespoons of butter, salt and nutmeg to the potatoes and mash well to form a smooth "dough".
With damp hands, form 8 equal balls from the dough. Flatten them out, fill with the bread and parsley, then form into smooth round dumplings.
Place the dumplings into a pan of salted, simmering water for about 20 minutes. Remove with a slotted spoon.
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